Duck

Twice cooked Duck with Fettucine takes 2

1.6 Duck

1 carrot

1 onion

1 bulb garlic

Handful of parsley

500 mls Beef Stock

500 mls Red wine

250 mls water

3 tbsp extra oil

2 cloves garlic finely chopped

1 tsp of finely chopped Rosemary

1 onion chopped

1 carrot chopped

100g chopped bacon or proscuitto

1 tsp Tomato paste

reserved duck stock (about 2 cups)

500g Fettuccine

1. Preheat oven to 200 degrees.
2. Remove wing, tips, head and feet and discard
3. Make a 'V' section in the tali end and cut out to remove oil glands and parson's nose
4. Put vegetables and herbs in bottom of roasting pan
5. Add stock, water and wine
6. Put duck on top breast down
7. Cook for one hour
8. Turn and cook for one hour until crispy and brown
9. Remove from pan and cool
10. Strain liquid and discard veges and herbs
11. The liquid will have fat on top, if you cool thoroughly you can skim fat off
12. Reserve the liquid which is now the duck stock
13. When duck is cold, remove skin carefully and reserve
14. Remove the meat and shred throw away the bones
15. Heat oil in a pan and add garlic, rosemary, onion, carrot and bacon/proscuitto
16. Fry until onion is soft
17. Add duck meat and mix well
18. Add tomato paste and stock, mix well
19. Bring to boil and simmer for 5 mins
20. season with salt and pepper
21. Grill duck skin until crispy, drain on paper towels and slice thinly
22. Serve the duck sauce on the cooked pasta and sprinkle with crispy duck skin and grated parmesan

Duck Ragu with Pappardelle (Maree has cooked this and said it was fantastic)

1.8kg duck

100g sliced pancetta, coarsely chopped

1 small brown onion finely chopped

1 small carrot, peeled and finely chopped

1 small celery stick finely chopped

2 cloves garlic finely chopped

2 bay leaves

1 cup Pinot Noir

800g can diced tomatoes

1 cup chicken stock

2 large sprigs fresh rosemary finely chopped

1/4 tsp Chinese five spice

2/3 cup pitted green olives, coarsely chopped

375g packet Pappardelle cooked to packet directions

shaved Parmesam to serve

chopped fresh parsley

Use kitchen scissors to cut along either side of backbone. Discard the backbone. Remove and discard excess fat. Quarter the duck and season with salt. Cook the duck in 2 batches, skin side down in flameproof casserole dish for 5 minutes or until golden, turn and cook 2 minutes. Transfer to plate. Drain fat from the dish reserving 1 tbsp.
1. Pre heat oven to 130c fan forced. Heat the reserved fat over medium heat. Cook pancetta, onion, celery, carrot, garlic and bay leaves, stirring occasionally, for 8 minutes or veges are soft. Stir in wine for 1 minute, scrapping the pan with wooden spoon to remove any bits that have cooked to base. Add the duck and tomato. Top with the stock, rosemary and chinese five spice. Cover and cook, carefully turning the duck twice for 2-3 hours or until duck is tender. (I cooked for 3 hours)
2. Use tongs to transfer duck to a plate. Skim fat from surface of cooking liquid. Simmer the liquid for 20 mins or until liquid reduces by one third.
3. Carefully remove and discard the duck bones, shred the duck meat. Stir into the sauce with the olives until heated through. Season. Toss with the cooked pasta. Top with parmesan and chopped parsley.

Maree's Duck Breast with honey balsamic glaze

2 duck breasts

1/2 tsp rock salt

1/4 ground black pepper

4 tbsp honey

3 tbsp balsamic vinegar

Chopped nuts

1. Cut small slits in the skin side of breast, without slicing fresh. Season both sides with salt & pepper.
2. Pre heat a large skillet over med/high, skin side down for 7 mins, turn heat down to med/low after 3 mins. Flip the duck over and cook them for 4-5 mins.
3. Transfer to plate & cover with foil. Drain fat & keep for later culinary uses.
4. Turn heat up & deglaze pan with honey & balsamic for 2-3 mins, until thick. Watch it doesn't burn, I turned the heat down before adding honey & vinegar.
5. Season with dash of salt.
6. Return breasts to pan turning to coat.
7. Slice, drizzle with glaze, garnish with nuts if desired.

Peking Duck

1 Roasted Duck

Spring Onions julienned

Cucumber julienned

Duck pancakes

Hoisin sauce (optional)

Plum Jam mixture

- - 1/2 cup plum jam
  - 1 1/2 teaspoons sugar
  - 1 1/2 teaspoons white vinegar
  - 1/4 cup finely chopped chutney

1. Make the plum jam mixture or just use Plum jam on its own
2. Julienne spring onions and cucumber
3. Buy the duck from your Chinese supermarket already cooked.
4. Reheat in a low oven until warm
5. Shred all the meat
6. Heat pancakes a few at a time in Chinese steamer
7. Serve

Duck and Asian Vegies

2 duck breasts

Five spice about 1 tsp

Chinese broccoli ( bunch)

Gourmet mushrooms (one pack)

3 cloves garlic crushed

2 tsp grated fresh ginger

Good tbsp miso paste ( taste once you add the water, may need more depending on your taste)

About 1 cup water

Rice noodles, any sort, I used Singapore

you could use any vegies, carrots, zucchini, sprouts, bok choy

Rub breasts with five spice.
1. Place breasts in cold frying pan on medium heat and cook for 6 minutes skin side down (drain fat as you go) turn and cook 4 minutes more, rest 5 minutes.
2. In a wok add some of duck fat, sauté mushrooms and garlic/ginger, add Chinese broccoli, cook until just wilted, add miso paste and water to make sauce, it's quite runny more like soup.
3. Lay noodles in large bowl, add veges, duck and spoon over sauce. I seasoned with soy sauce.

Duck Breast with Red Wine and Cherry sauce

2 duck breasts

1 cup beef stock

1 cup red wine

finely diced red onion

1 clove garlic crushed

2 tbsp cherry or redcurrant jam

several cherries

1 tsp cold butter

1tbsp parsley

salt and pepper

Optional

Orange juice

Orange zest

Put stock and red wine in a saucepan and simmer for 15 minutes until reduced
1. Score skin on duck breasts
2. Place breasts in cold frying pan on medium heat and cook for 10 minutes skin side down, turn and cook 4 minutes more
3. Transfer to plate, cover loosely
4. Drain off all but 1 Tbsp of Duck fat from frying pan (keep duck fat to cook potatoes in)
5. Add onion and cook until soft, add garlic and jam and cook for 2 minutes
6. Add stock and wine cook for 5 minutes, add cherries and simmer until reduced
7. Season and whisk in butter
8. Slice duck thinly and pour thickened sauce over

Roast Duck

1 fresh duck

6 cloves garlic, lightly crushed

sprigs thyme or rosemary

1 lemon, halved

olive oil

sea salt and freshly ground black pepper

Rinse the duck and dry well.
Put the garlic, rosemary and lemon in the cavity and season.
Tie the legs with kitchen string.
Rub the skin with a little olive oil and season generously.
Place breast side down on a rack, set over a baking dish. Roast for 1 hour.
Turn the duck, breast side up and scatter over a little more salt and pepper.
Roast for another hour. Transfer to a plate, cover loosely and leave for 20 minutes.

ROAST DUCK, PUMPKIN GRATIN AND CRANBERRY MOSTADA

INGREDIENTS

1 fresh duck
6 cloves garlic, lightly crushed
sprigs thyme or rosemary
1 lemon, halved
olive oil
sea salt and freshly ground black pepper

PUMPKIN AND POTATO GRATIN
1 kilogram Agria or other floury potatoes, peeled
1 kilogram Crown pumpkin, peeled
1½-2 cups chicken stock
2 cloves garlic, finely chopped
1 teaspoon finely chopped rosemary
½ cup freshly grated Parmesan cheese
butter

CRANBERRY AND RED WINE MOSTADA
1 tablespoon duck fat* or olive oil
1 shallot, finely chopped
1 clove garlic, crushed
1½ teaspoons finely chopped rosemary
⅓ cup sugar
1 cup red wine
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 bay leaf
375 gram bag frozen cranberries, thawed

TO FINISH
1 cup good beef stock
hot wilted spinach

METHOD

Preheat the oven to 180°C.

Rinse the duck and dry well. Put the garlic, rosemary and lemon in the cavity and season. Tie the legs with kitchen string. Rub the skin with a little olive oil and season generously. Place breast side down on a rack, set over a baking dish. Roast for 1 hour. Turn the duck, breast side up and scatter over a little more salt and pepper. Roast for another hour. Transfer to a plate, cover loosely and leave for 20 minutes.

Pour off the fat and place the baking dish back over the heat. Add the stock and boil until reduced and syrupy. Season and strain into a jug.

GRATIN: Butter a six cup-capacity oven-proof baking dish. Cut the potatoes and pumpkin into ½ cm thick slices. Place alternate layers in the dish, sprinkling each layer with garlic, rosemary, sea salt and freshly ground pepper. Pour over the stock, season, sprinkle with Parmesan and dot with butter. Cover and bake for 30 minutes. Uncover and cook until the top is golden and the vegetables are tender. The gratin can be cooked at the same time as the duck.

MOSTADA: Heat the duck fat or olive oil in a saucepan and cook the shallot, garlic and rosemary until tender. Add the sugar and stir to dissolve. Add the red wine, balsamic vinegar, mustard and the bay leaf and cook at a fast simmer for 15 minutes or until well reduced and syrupy. Stir in the cranberries and simmer for a further 7-8 minutes. Some of the cranberries will burst but try to keep at least half of them whole. Cool if not using immediately but reheat gently before using.

TO SERVE: Cut the duck into quarters and remove the rib cage and all the small bones. This will give semi-boned portions. Place a serving of gratin on individual plates and top with spinach. Arrange the duck on top with a spoonful of cranberry mostada and a drizzle of the pan juices.

*When the duck has been cooking for 30 minutes, drain off a little fat to use in the mostada.

Recipe for Pinot Braised Duck Leg

Recipe for Slow Cooked Duck Legs in Red Wine Sauce

Seville Orange and Sage Roast Duck

2.3kg whole duck, giblets removed
Sea salt, to season
15ml olive oil
Red onions, 4 quartered
Half a head of garlic
20g fresh sage
1 x 300g jar Seville orange marmalade

The night before you cook your duck, it's best to take it out of the packaging and rinse the bird. Pat the duck dry with a kitchen towel and place it on a cooling rack over a baking tray. Allow it to air dry in the fridge overnight.
The next day, preheat your oven to 220°C/ 210°C fan oven.
Massage a generous pinch of salt over the skin and drizzle a little bit of olive oil. Place the duck, breast side up in a Le Creuset 29cm Signature Oval Casserole and roast for 20 minutes.
Remove from the oven and reduce the oven temperature to 180°C. Place your garlic, red onions and half of the sage leaves under and around the duck in the casserole and return it to the oven to cook for 1 hour with the lid on.
Decant the marmalade into a small saucepan and bring to a simmer, allowing it to heat through. Remove the lid of your casserole and roast the duck for another 30 minutes. Then using a basting brush, glaze the duck with half of the marmalade. Return the duck to the oven for 20 minutes uncovered.
Remove again and carefully arrange the remaining sage leaves along the surface of the duck breasts to create a beautiful pattern. Baste the duck with more marmalade and roast for 10 minutes.
Allow the duck to rest for 20 minutes before carving and serving.

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